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Quick creamy cauliflower soup

This quick creamy cauliflower soup is made in 30 minutes, using simple and few ingredients. Makes a perfect lunch or dinner.

Easy and tasty soup.
Makes one large pot ( about 4L | 4qt ) of soup that serves up to 4 people comfortably. Can be reheated.

Ingredients

Scale
  • 1 1/2 tablespoons olive oil
  • one medium red onion (about 85g or 3 oz), finely chopped
  • one clove garlic, grated
  • 1/2 teaspoon dried thyme
  • 320g (11 oz) yellow potatoes, peeled and chopped into small cubes
  • one large cauliflower (about 800g or 1.8 pounds), cleaned and cut into florets
  • 1/2 teaspoon sea salt (more to taste)
  • 600ml (2 1/2 cups) vegetable stock
  • 60ml (1/4 cup) whipping cream (you can also try vegan cream or sour cream)
  • freshly ground pepper, to taste

For serving

  • Parmesan or Parmesan-type cheese
  • roasted cashews, chopped
  • fresh parsley, chopped
  • whipping cream

Instructions

  1. Heat oil in a large pot set over medium-high heat. Add the onions and cook for a few minutes until they’re tender and translucent. Stir in the garlic and thyme, cook for 30-60 seconds, until fragrant.
  2. Toss in the potatoes and cauliflower florets. Stir to coat and let cook for 20-30 seconds. Sprinkle with salt and pour in vegetable stock. Bring to a boil, then lower the heat to a simmer, cover the pot and cook soup for 20-30 minutes, stirring occasionally. When potatoes and cauliflower can be easily pierced with a fork, remove the pot from heat.
  3. Using an immersion blender, blend the soup until it’s completely smooth. Return pot back on the stove and whisk in the cream. Allow the soup to warm up, taste to see if it needs more salt and pepper. Keep covered until serving time.
  4. To serve: ladle soup into a bowl or plate. Add a tablespoon of whipping cream, sprinkle with chopped roasted cashews, chopped parsley and Parmesan cheese.
  5. Store leftover soup covered in the fridge and eat within two days. Reheat on the stove or in the microwave.

Notes

Make vegan
Use dairy-free cream (or coconut milk) instead of whipping cream and nutritional yeast flakes instead of parmesan cheese.

Instead of using an immersion blender, you can also puree the soup in a food processor. Do it in 2-3 batches and leave the tube hole open (so that the hot air can escape as you’re blending the soup).

How to toast cashews
On the stove:
Warm up a non-stick skillet on the stove, set over medium heat. Toss in the cashews and roast them like that, stirring occasionally, for a few minutes until they’re golden and brown and aromatic. Remove from heat.
In the oven:
Preheat oven to 180°C (356°F), line a baking pan with parchment and toss in the cashews, spread out in a single layer. Bake in the oven for 15-20 minutes or until golden brown and aromatic.

If you want to use the same amount of ingredients but make a bigger, thinner batch of soup, simply use more vegetable stock.